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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onions in about a tbls. of oil(I use olive) until golden brown in a skillet or saucepan. Add the salt and spices (except for the saffron). | 2. Add the rice, lentils, saffron and 5-5 1/2 cups water. Season with salt and pepper to taste and simmer until rice is tender, about 20-25 minutes(lentils will be tender also). | 3. Just before serving cut the carrots into thin sticks. Saute them in 1-2 teaspoons oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the almonds to the oil(adding a little more if necessary) and brown taking care that they don't burn. | 4. Serve the rice topped with the almonds, carrots and raisins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	64.0	14.944	1.76	0.16
green lentil	1/2	cup		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garam masala	1/2	teaspoon		-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
raisin	1	cup		498.3	131.208	5.5935	0.759
almond	2/3	cup		1284.7467	0.0	0.0	145.3333
basmati rice	2	cups		-	-	-	-
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
oil				-	-	-	-
water	6 -8	fluid		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.